Winter Kuzhambu
Course: KuzhambuCuisine: Indian, TamilDifficulty: EasyServings
5
servingsPrep time
10
minutesCooking time
15
minutesThis is an ideal Kuzhambu for winter season. Goes well with hot steamed rice.
Ingredients
Tamarind – a small lemon size
Garlic flakes (small size) – 10 Nos
Turmeric Powder – 2 pinches
- To dry fry and grind
Black Pepper – 2 teaspoon
Jeeragam (Cumin) – 2 teaspoon
Coriander Seeds – 1 and half teaspoons
Bengal Gram Dhal – 2 teaspoons
Mustard seeds – 1/4 teaspoon
Asafoetida Powder – 1/2 teaspoon
- For seasoning
Gingelly Oil – 2 tablespoons
Mustard seeds – 1/2 teaspoons
Red Chillies – 2
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Soak tamarind in water and extract the juice adding enough water and make it to 2 cups of tamarind water.
- In a kadai put black pepper, cumin, coriander seeds, bengal gram dhal, mustard one by one and dry fry them separately. Cool it and powder it along with asafoetida powder.
- In a thick bottomed kadai put the oil. When it is hot add mustard seeds. When it starts pop up add red chillies, garlic flakes and curry leaves and fry till garlic turns light brown. Add tamarind water along with turmeric powder and salt. Mix well and allow to boil. When it starts boiling well, reduce the heat and add the spice powder and give a quick stir and mix well. Allow to boil for few more seconds and remove.
- Tip: After removing from stove, you can add a tablespoon of gingelly oil over the Kuzhambu to get nice flavour.
why is this good for winter.edhu sudu illaya.Just a doubt. pls reply. thanks.
why is this kulambu good for winter,ethu sudu ilaya.pls reply.thanks.
Garlic and black pepper is good during cold season.